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An emulsion in processed meat technology is a dispersed system consisting of two immiscible phases, where fat droplets are finely distributed within a continuous aqueous phase containing water, salt, and soluble proteins. In meat emulsions, myofibrillar proteins, particularly actin and myosin, play the role of natural emulsifiers that stabilize fat ___ _________ ______ ____ _____ ___ _____ _________ _____.
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